February 26, 1910


JAMA. 1910;LIV(9):712. doi:10.1001/jama.1910.02550350048006

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The importance of a properly balanced and properly cooked diet on the health of nations as well as of individuals needs no emphasis. This is recognized more clearly every day, and, in view of the increasing cost of living, so much discussed just now, the proper utilization of food and prevention of waste is an added consideration. Until the matter of public health is given more attention and a national bureau of health is created with comprehensive powers and functions, probably no national action will be taken on the subject. It is, however, eminently suitable for action by the states and should be systematically taken up by them. The best present agencies for the dissemination of knowledge concerning foods, diet and cooking are the public schools, in a few of which, particularly in the cities, some attention is given to the subject. The principal part of the instruction of the

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